serves
4
prep
15 minutes
cook
1 hour
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 1.6 kg chicken
- 2 tbsp olive oil
- 2 tbsp lemon myrtle
- ½ tsp chilli powder
- 1 can cannellini beans, drained, can reserved, label removed
- 100 ml chicken stock
- 25 g butter
- 1 tbsp bush tomato spice
Resting time: 15 minutes
Instructions
- Preheat oven 220°C. Wash chicken thoroughly and pat dry with paper towel. Brush all over with oil.
- Season inside and out with salt and pepper. Sprinkle with lemon myrtle and chilli powder. Massage into chicken to distribute evenly. Set aside.
- Combine beans, chicken stock, butter and bush tomato. Return mixture to can.
- Push can into chicken cavity. Chicken will sit upright on can, in a baking tray.
- Roast for 1 hour, or until juices run clear when the thickest part is pierced with a skewer. Rest for 15 minutes, then serve.
This recipe is from on SBS Food (Channel 33). Stream episodes via .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
